Moist, fluffy and perfectly tender, this red velvet bundt cake tastes chocolatey and is so easy to make. Filled with a simple cream cheese filling, you'll love sharing this cake with your friends and family.
For best results, always weigh ingredients where a weight is provided
Equipment
stand mixer or electric beater
mixing bowls
fluted bundt pan
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Grease a bundt pan with butter making sure to get into all the grooves and corners.
FOR THE CREAM CHEESE FILLING
Beat together the cream cheese and sugar until smooth and creamy. As long as it's room temp this should take no longer than a minute.
Add the egg and beat well. Add the vanilla and sour cream and mix through until incorporated. Set aside.
FOR THE RED VELVET CAKE BATTER
In a large mixing bowl, sift the flour, cocoa, baking soda, baking powder and salt together. Whisk to combine.
In a large bowl with an handheld electric mixer or in the bowl of a stand mixer, beat together the melted butter, oil and sugar.
Add the eggs and beat well to combine.
Add the buttermilk, vanilla, vinegar and food colouring and beat on low to combine (careful as it may splatter and send red batter everywhere).
Add the flour mixture and on low, beat until it's just combined.
Tip ⅔ of the cake batter into the bundt cake pan. Spread evenly around the base. Now spoon in the cheesecake mixture just around the middle of the cake batter but pile it up a bit so it doesn't spread to the edges (leave about 1-2cm of cake batter visible around the outside and middle edges).
Top with the remaining cake batter, making sure to cover all of the cheesecake filling. This is best done a spoonful at a time, draping each spoon of batter over the cheesecake centre.
Bake for around 35-40 minutes, turning the tin half way through, until a toothpick inserted comes out clean.
Let the cake cool in the tin then transfer to a cake plate.
FOR THE ICING
If making the cake ahead, leave the icing until the day of serving.
Sift the icing sugar into a medium bowl.
Add the vanilla and half the water. Mix with a spoon until it starts clumping. Add the water a tiny bit at a time until you have a thick but pourable consistency. You want it to be the thickness that it will smooth out on it's own in 12-15 seconds. You can add more water or more sugar depending on the consistency you want.
Pour over the cooled cake. Can be served immediately or let the icing set for 30 minutes first.
Notes
For best results you should always weigh ingredients like flour and cocoa. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
I use gel food colourings which are much more concentrated than liquid types and generally purchased either online or directly from specialty cake decorating shops. If you prefer to use liquid food colouring, which are more readily available (from grocery stores) you may need to use more than stated in the recipe but just get the batter nice and red.
Make sure to grease the bundt pan well, getting into all the grooves. Butter will work better than oil or spray oils.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.